Pumpkin Chocolate Pie

This pie works well for Thanksgiving – or really for any time after the cooler crisp fall weather rolls around and you’re looking for the perfect pumpkin dessert recipe! And why not pair the autumn flavour of pumpkin with chocolate? I for one, can’t think of a better match 😉

And tastewise, it was everything I’d hoped it’d be and more – yum yum yum!!! I love it when the first attempt at a new creation turns out so well!

In a food processor, process the dates, pecans, oil or butter, cinnamon and sea salt. Once smooth and creamy, add the oat flour and process until well combined. Mixture should stick together well.

Pat the oat mixture into a 9-inch pie plate and up the sides. Press mix firmly into place. Alternatively you might roll the dough out onto a large square of parchment paper using oat flour to prevent sticking, and then transfer the rolled out dough to the pie plate (can be finicky though). Flute or ‘crimp’ the edge of the pie crust by pushing your thumb from one hand on one side of pie crust in between the thumb and index finger of the opposite on other side of crust.

Bake the crust at 425 for 15 minutes. Remove from oven and let cool completely.

Reduce the oven heat to 350.

In a small bowl or saucepan melt the chocolate chips with the maple syrup on low, until smooth and creamy. Whisk in the pumpkin, ginger cinnamon and salt. Fold in the beaten eggs (or arrowroot mix).

Pour the filling into the crust. Sprinkle a few handfuls of crushed pecans over the top of the pie. Bake for 25 minutes. Cool completely before serving.

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